This is a great and very versatile recipe. I like to add some chopped almonds to the crust- gives it a slightly nutty flavor. During the summertime I like to use banana pudding and the strawberry Kool-whip instead of lemon and vanilla. You can play around with different flavors- and even different flavors of cream cheese as well.

Reviewed On: Aug. 7, 2008

Overall its a great recipe. Few tricks of the trade need to be used though. 1. I used homestyle butter cake mix with a stick of butter- mix until CRUMBLY and pat it into the pan and bake for 10 min. 2. Unlike stated in the recipe, the cream cheese mixture will not pour on top of the cake mix because it is too sticky- so I just dollop it all over the top of the hot cake layer and let it set for a minute and lightly spread it all over the cake- the heat makes the cream cheese easier to work with. 3.Bake for 35 min, or when you see the cream cheese layer rise around the EDGE of the pan and brown. It will not rise to the top as stated in the recipe. 4. I used canned lemon filling with this instead of cherries- it makes great lemon bars! I haven't had any problems with sticking- I use the Bakers Secret 13 X 9" Cake pan if that helps. Try it again with my hints and you won't be disappointed.

Reviewed On: Sep. 18, 2005